Our Pumpkin Harvest - Warm Pumpkin and Rosemary Bread
500 grams of butternut pumpkin, 2 cups of organic self raising flour, 1 tablespoon of fennel seeds, 1 tablespoon of cumin seeds, a handful of rosemary leaves (discard the woody stick) 75 grams of butter (melted), 1/2 cup of skim milk, 2 eggs lightly beaten, butter to serve..
Preheat your oven to 180c. Grease a tin (round/square it doesn't matter) and line with baking paper.
In a saucepan, cook the pumpkin with half a cup of water and a pinch of salt. on medium heat. Put the lid on. This should cook through in 10 minutes. Now drain well. Let it cool for 5 minutes. Now mash with the fennel seeds, rosemary, cumin seeds and butter. Add the flour, milk and eggs gradually until completely mixed through. Season with salt and pepper.
Move the mixture into your tin, smooth the top with a spatula and sprinkle with a few rosemary leaves. Put into the preheated 180c oven for 40 minutes. Let it sit for a few minutes when you bring it out of the oven. Take the bread out of tin and slice as you need it. Freezes very well.
P.S - For lunch you could cut a slice of pumpkin bread and add your favourite cheese, handful of rocket, sundried tomatoes and ham.. or smoked salmon... options are endless